Grilled turkey with vegetables and rocket pesto, lemon and Grana Padano Riserva
Ingredients400 g turkey breast slices
1 bunch asparagus
150 g Grana Padano Riserva
200 g cherry tomatoes
2 boiled potatoes
100 g rocket
30 g pine nuts (lightly toasted)
1 tablespoon cane sugar
Extra virgin olive oil
Salt & pepper
PreparationMake the rocket pesto by blending 50 g of rocket, the pine nuts, 50 g of Grana Padano Riserva and 80 g of olive oil in a mixer to obtain a soft cream.
Arrange the tomatoes on a baking sheet lined with parchment paper, prick with a toothpick, dress with olive oil, sugar, salt and pepper and bake in a preheated oven at 200 °C for 30 minutes.
Grill the slices of turkey on a hot grill and, when cooked, cut into slices and dress with lemon juice, oil, salt and pepper.
Parboil the asparagus in salted water for a few minutes, drain and leave to cool in water and ice to preserve the bright colour.
Grate the carrots and begin creating the 4 individual salads by arranging the carrots, asparagus, potatoes, roasted tomatoes, lemon slices, rocket and grilled turkey in the bowls.
Add the shavings of Grana Padano, dress with the rocket pesto and serve.